Scotland’s abundant natural larder is amazing, from Stornoway Black Pudding, Aberdeen Angus Beef, Highland Wagu from Perthshire, Arbroath Smokies, Shetland Salmon and of course our delicious rasperberries, all washed down with our amazing Whisky’s.
This trail guide is a perfect guide for foodies, whether its a whisky trail or chocolate trail you will find the best here. Food and drink scotland
You can also check out all our excellence awards here. Excellence awards So don’t just take my word for it, come visit, come eat, come drink, come have some fun!
Yum. Looking in my cupboards tonight I needed to use up an opened carton of tomatoes, packet of broccoli and cauliflower so this is what I came up with. Already planning on having salmon just didn’t know what with, so this was one of those delicious last minute meals. And under 500 calories it was healthier too.
Makes 2 portions
100g Wholemeal Fusilli Pasta (or penne if you prefer)
Handful or Broccoli florets and Cauliflower
1 tbsp low fat butter
1 tbsp plain flour
100ml skimmed milk
10g grated blue cheese (or cheddar if you prefer)
2 Scottish salmon fillets – cut into strips. (bite size pieces)
100g chopped tinned tomatoes
1 tbsp dried parsley
1 tbsp dried dill
Pepper to taste
1 tsp melted butter
2 tbsp panko breadcrumbs
- Pre heat oven to 180 deg
- Boil the pasta as per instructions and add the broccoli and cauliflower 4 minutes before ready.
- Meanwhile, to make the béchamel sauce melt 1 tbsp butter in a pan and add the flour, mix, slowly add in the milk, little at a time constantly whisking to prevent lumps. Remove from heat when it starts to thicken up. Then stir in the grated cheese.
- Mix the sauce into the pasta and empty into an oven proof dish, add the salmon and tomatoes and mix through. Season. Mix the panko breadcrumbs with the melted butter and sprinkle the panko breadcrumbs over.
- Bake in the oven for approx 30 minutes. Serve.
This is a Scottish Traditional Dish, made up of mainly Potatoes, onion & cabbage. I love this dish it is such a warming comfort food dish but healthy and nutritious. It was chilly & wet here today, so this was the perfect dish to go with my chicken tonight.
250g potatoes – skin on and cut into small chunks
200g Turnip – cut into small chunks
1 white onion – finely sliced
1/2 green cabbage – finely sliced
Salt & Rainbow pepper (or black pepper)
1 egg yolk
40g low fat cheddar cheese
- Preheat the oven to 200 deg
- Place the potatoes and turnip in a large pan salted boiling water and gently boil until slightly softened.
- Meanwhile, spray a fry pan with low fat oil and cook the onion & cabbage until softened and slightly browned.
- Once potatoes etc have softened, drain and add the the cabbage pan, mix and gently mash, not too much as your still want some chunks.
- Decant into an oven proof dish and mix with the egg yolk, season with salt & pepper and sprinkle the cheese evenly over the top.
- Bake in the oven for 15-20 minutes.
- Serve. Yummy! (A little splash of Worcestershire Sauce with this is amazing also)
Oh Yummy! I had some left over puff pastry in the fridge, the weather was very rainy and cold outside, so nothing better than throwing together a home comfort bite to eat. I have had this recipe for scottish meat rolls for a while now, so decided to give it a go, thank you to christinas cucina .
Scottish Sausage Rolls are traditionally made with Beef, where as English sausage rolls are made with pork, which is the main difference. Then it’s your choice of spices that make it.
1 Roll of puff pastry (about 300g)
500g ground Scottish Beef
a little water
1 tsp sea salt
1/2 tsp black pepper
1 tsp rainbow peppercorns
3/4 tsp dried coriander
1/2 tsp nutmeg
1/2 cup of fine breadcrumbs
1 egg beaten for pastry.
- Preheat your oven to 200 deg.
- In a large bowl mix the spices, breadcrumbs and seasoning, then add in the meat. Pour in a little water and with your hands mix together, the mixture should hold together when squeezed, not too wet.
- Place the puff pastry on a floured surface and cut into 5″ approx rectangles.
- Take some of the mixture and roll into a sausage shape, lay onto the puff pastry 3/4 way down. With your finger wet the short edge of the pastry to help seal and roll up. Then with a fork crimp the seal along to seal. Make a few light cuts on top.
- Place rolls onto a greaseproof tray and brush with the egg wash.
- Bake for about 25 minutes.
- Serve with chips & beans…..my personal fav for a proper home comfort meal.
Perfect Little Sauce for my Haggis Scotch Eggs. I always used to buy Whisky sauce ready made, but tonight I decided to give it a try & I’m so glad I did, so easy and so delicious.
1 shallot – finely chopped
1 knob of butter
15ml of Whisky
125ml beef stock
100ml double cream
1 tsp mace
Salt & white pepper to taste
1 tsp parsley to serve (optional)
- Melt butter in a pan, medium heat
- Add onions and sweat down
- Pour in the Whisky then add the beef stock, reduce to a simmer and let the liquid reduce to about 1/3.
- Add in the double cream and season with mace, salt & pepper
- Warm through and serve.
Its Burns Night tonight (25th January)……..Happy Burns Night Everyone!
To help celebrate we definitely had to have our haggis, neeps (turnip) & tatties (potatoes) dish. However, I fancied doing something different. I have never tried a Scotch egg before so this was what I set out to do. OMG! these were absolutely delicious and very easy to make.
300g Haggis (Good Quality one)
240g Pork Meat
1/2 bunch chopped chives
Sea Salt & black cracked pepper
5 Large eggs – (1 for the dipping)
1/2 cup flour
60g fine breadcrumbs
60g oatmeal (you can blitz scotts porridge oats into fine crumbs for this)
- Boil the eggs in a pan for about 6 minutes, then remove and place in an iced water bowl to stop the cooking process. When ready to use, peel shell.
- Mix together the Haggis, Pork Meat, Chives & salt & pepper in a bowl until combined.
- Get ready your little production line of whisked egg, flour and breadcrumbs/oatmeal mix.
- Take a handful of the haggis mixture and mould into your hand like a cup and place 1 egg on top, take another handful of haggis and mould around the egg, doing this very carefully of course. You can use your thumb to help smooth the mixture over the egg.
- Then place firstly into the flour, then the egg, then the crumb mixture.
- When ready to cook, heat a pan of oil to around 170 deg. Cook for about 7 minutes until golden brown. Remove and pat excess oil off with a tissue.
- Serve with neeps & tatties. Or whatever you like. A nice creamy whiskey sauce goes very well with this too. Find a recipe here:- Haggis Sauce
This little sauce is perfect with Haggis.
Makes enough for 4
A knob of butter
A splash of oil
15ml of Speyside Whisky (chefs feel that a Speyside Whisky works best to accompany haggis)
125ml of beef stock
100ml of double cream
Salt and ground white pepper, to taste
1. Finely dice the shallots and sweat them in the butter and oil, using a small saucepan.
2. Add the whisky to your pan (watch out, this will produce a flame!)
3. Whilst it’s flaming, add in the beef stock.
4. Set to a good simmer and let the liquid reduce by a third before you add in the cream.
5. Season with ground pepper and a small amount of salt and mace.
6. Finish with some finely chopped chervil. (you can also use parsley or chives)